I had some duck legs and breasts, so decided to cook a simple meat risotto (I don’t experiment that much with spices and flavors any more since the youngest member of our family (my only daughter) is sharing the same food with us (the adults), and she still doesn’t accept to spicy or complicated food. Risotto was creamy and rich in taste, and the meat wasn’t tough. Keep it simple, lately that is my moto most of the time.

Duck risotto (Serves 3)

450 g

duck meat (legs, breast; with bones)

1 tbsp

olive oil

1

small red onion, finely chopped

2

garlic clove, finely chopped

pinch

paprika

100 ml

white vine

400 ml

chicken stock

300 ml

water

salt, pepper

rice (arborio) (for 3)

2 tbsp

grated Parmesan or Grana Padano

fresh parsley leaves, finely chopped

DirectionsRoast the duck meat on a drizzle of oil on a non stick pan, until golden brown. Take the meat out and discard the fat.

Heat olive oil in medium pot and then saute the onions on low heat until soft and translucent. Add garlic and a pinch of paprika and stir for a minute. Add roasted duck meat, add vine, stock and water and cook for about an hour, or until you can easily press the wooden spoon to remove the meat from the bones. Take the meat out of the pot.

Add the rice in the sauce (add some more water if needed) and cook the rice (for approximately 20 minutes). At the end mix in the cheese. Add salt and pepper to taste.

Before serving, remove the meat from the bones, and cut it in slices. Put the risotto on each plate, and put the slices of meat on top. Garnish with fresh parsley.